Party Italian Wedding Soup recipe

12 servings

1 (48 fluid ounce) can chicken broth

1 (10 ounce) package frozen chopped spinach, thawed and drained

2 onions, chopped

2 cups chopped carrot

2 stalks celery, chopped

1 pound ground beef

1 cup dry bread crumbs

1 egg

1 pound skinless, boneless chicken breast halves - cut into chunks

3 ounces dry pasta

salt and pepper to taste

In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery.

Mix well and allow to simmer.

In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well.

Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.

Put chunks of chicken breast into the soup and reduce heat to low.

Allow the soup to simmer for 1 hour.

Add the pasta 30 minutes before serving and season with salt and pepper to taste.